![\"hamantashen\"](\"https:\/\/farm4.staticflickr.com\/3722\/13210142745_7cd1f37b40.jpg\")
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I’ve never made hamantashen before and only eaten them a few times. But earlier in the week I started thinking about it and became fixated, plus it seemed like a good way to use up some prunes we have in the pantry. At first I was going to make a buttery cookie, because, butter. But then I thought about it and figured I should make it dairy-free so C could try them. Then I decided to just go all the way and make them vegan. We live in San Francisco, after all.<\/p>\n
I adapted The Shiksa in the Kitchen<\/a>‘s recipes for both the filling<\/a> and the pastry<\/a>. I think it might be one of those instances where I change too many things in one go and it doesn’t turn out quite right. Specifically, I think the cookie is too orangey and too tough (though rereading the original recipe<\/a>, I see that I accidentally used 1\/4 cup too much flour, in addition to my change of using a little whole wheat flour–no wonder it seemed so dry!). If I make them again I will use no orange in the dough (though maybe lemon instead? I’m crazy about lemon) and maybe no wheat flour. I’ll also re-roll the dough fewer times. Having said all that, I’ll also say that I’ve eaten probably 10 of them since I made them yesterday.<\/p>\n About the filling, Mark and I talked about it and “plum cookie” sounds more appetizing than “prune cookie,” so there you go.<\/p>\n Plum Hamantashen<\/strong> Plum Filling<\/strong> Cookie Dough<\/strong> Preheat oven to 350F.<\/p>\n For filling:<\/strong> In a small saucepan, combine all ingredients except sugar and bring to a boil. Reduce heat, cover and simmer 10-20 minutes, stirring occasionally to break prunes apart. When thickened, stir in sugar to taste. Refrigerate until ready to use.<\/p>\n For dough:<\/strong> Mix flax seed and the six tablespoons water, refrigerate for a few minutes to thicken. In a large bowl, combine sugar, oil, zest, vanilla and flax mixture. In a small bowl, combine dry ingredients. Add dry ingredients to the wet. Once combined, knead the dough until smooth, adding water as needed and being careful not to overwork. On a lightly floured surface, roll out the dough to 1\/4 to 1\/8 thickness. Cut in three inch circles, re-rolling the scraps and cutting more circles.<\/p>\n![\"hamantashen](\"https:\/\/farm8.staticflickr.com\/7192\/13181771955_7c2576e320.jpg\")
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\nAdapted from The Shiksa in the Kitchen<\/a> (here<\/a> and here<\/a>)
\nTotal time: about 2 hours
\nYield: 3 dozen cookies<\/p>\n
\n1 1\/2 cups pitted prunes
\n1\/2 cup water
\nJuice of half an orange
\nZest of half an orange
\nPinch of salt
\n2 Tbsp sugar, more or less to taste<\/p>\n
\n2 Tbsp ground flax seed
\n6 Tbsp cold water
\n2\/3 cup sugar
\n1\/4 cup canola oil
\nZest of one orange
\n1 tsp vanilla
\n2 c all purpose flour
\n1\/4 c whole wheat flour
\n1 tsp baking powder
\n1\/4 tsp salt
\n1 to 5 tsp water, if needed<\/p>\n